Category: Pies & Misc.

Sugar Free Blueberry Cobbler

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Serves 8

Calories 210

Net Carbs 8 grams

Protein 4 grams

Ingredients

Filling

3 1/2 Cups fresh or frozen blueberries

1/2 teaspoons xanthan gum

1/3 cup Swerve Granular

1 teaspoon vanilla

1 teaspoon lemon juice

Topping

1 1/3 cup almond flour

1/3 cup butter (cold and cut into small squares or grated with a cheese grater)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup Brown Swerve

1 teaspoon lemon zest

Instructions

1. Place oven rack in lower third of oven and preheat oven to 375

2. Combine blueberries, xanthan gum, Swerve Granular and lemon juice and mix well til the blueberries are coated.

3. Add the blueberry mixture to a 9×9 pan ( or smaller ramekins)

4. Mix almond flour, Brown Swerve, cinnamon, nutmeg and lemon zest together. With a pastry/biscuit cutter or fork, cut butter into dry mixture. Dough will feel like cookie dough.

5. Spread the dough evenly over the blueberry mixture.

6. Bake in 375 degree (F) oven for about 22 minutes (for the large pan) or 16-18 minutes in smaller ramekins – or until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.

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Sugar Free 3 Ingredient Vanilla Coffee Creamer

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Serves 32

Serving size 2 Tablespoons

Calories 40

Net Carbs 1 gram

Protein 1 gram

Ingredients

1 quart (4 cups) Half and Half

4 teaspoons vanilla extract

1 cup Swerve Confectioners

Instructions

Whisk Half and Half and vanilla extract til well combined.

Using a fine mesh sieve, sift the Swerve Confectioners into bowl with Half and Half.

Whisk until well combined and store in fridge.

Sugar Free Cold Brew Coffee Popsicles

Serves 6

Calories 70

Net Carbs 1 gram

Protein 1 gram

1/2 cup whipping cream

6 Tablespoons Swerve Confectioners

1/2 teaspoon vanilla extract

1 cup cold brew coffee, chilled

Instructions

Beat cream, sweetener and vanilla to stiff peaks.

Stir in coffee and taste for sweetness and adjust as needed.

Divide into 6 popsicle molds.

Freeze 1 hour.

Insert sticks 2/3 of the way into popsicles.

Continue to freeze until solid, about 4 hours.

Unmold by running hot water over each for 5-10 seconds then gently tug on stick.

Foods of the Gods

Get the Good Stuff

Full fat Greek yogurt is a thick and creamy blank slate for whatever dessert flavors that you want to create. The full fat, Plain, Greek is a sensory delight with barely a hint of the tanginess often associated with yogurt. Because it’s high in protein, ranging from about 12-23 grams depending on what brand you get, and has significant fat, about 11 grams, it will really satisfy your hunger. Add the right ingredients and satisfy a dessert craving every time. If you add fruit, you will also get a dose of healthy fiber that ups yogurt’s satiety factor and sticks with you for a long time. It’s full of bone and metabolism building calcium so dig in!

Lemon Pie

Just add lemon juice and your zero calorie sweetener of choice for a creamy, healthy dessert treat that mimics lemon pie. You can also use Lemonade flavor Crystal Light.

Tutti Frutti

Add Crystal Light in whatever flavor that you desire for a fruit flavored treat. Add fruit in the same flavor or a complimentary flavor, such as Strawberry and Bananas, and create a huge, healthy dessert.

Chock Full O’ Nuts

One of my favorite combinations is Splenda or Swerve mixed into my yogurt with a peanut powder such as PB2. Walmart sells a house brand that I actually like better than PB2, and it’s cheaper! Add almonds or peanuts or whatever nuts that you like for a crunchy, sweet and salty treat. Add some Badia Trilogy Health Seeds for an extra protein punch and crunchy goodness. They will thicken the yogurt even more.

Fruit

Last night I chopped up a juicy, ripe nectarine into super thick Fage yogurt, which is the highest in protein that I have found at 20 grams per cup. I then added Splenda to taste. It was a flashback to Peach Cobbler, summery and satisfying. I was not hungry for hours. After adding the nectarine to that cup of yogurt, I had a huge dessert that helped to fuel my imminent workout with the Iron.

Butterscotch!

Just add butterscotch flavoring to the yogurt with a little Swerve Brown Sweetener for a butterscotch sundae. You can also create butterscotch flavor with Brown Swerve and butter flavoring. The Brown Swerve has a slightly crunchy texture that is reminesent of cinnamon toast.

Speaking of Cinnamon… Rolls

I like to add Splenda or Brown Swerve and cinnamon to the yogurt with pecans. This is a Cinnamon Roll flavor that will rock your world. When you use the full fat yogurt this is a truly creamy, cinnamon delight.

Get Creative

Whatever flavor profile that you choose, this yogurt is sure to satisfy. Even people who normally don’t like yogurt like this thick, creamy, non-tangy treat. It’s a wonderful palette to experiment with whatever ingredients tickle your fancy. Explore this wonderful, healthy food today.

Sugar Free Andes Mint Cups

Serves 12

Calories 220

Net Carbs 6 grams

Protein 3 grams

Mint Layer

1 cup coconut butter

1/4 cup Swerve Confectioner’s

1 1/2 teaspoons mint extract

5-10 drops natural green food color

Chocolate Layer

1 cup sugar free chocolate chips

2 teaspoons coconut oil

Instructions

1-Place 12 silicon or paper liners in a muffin tin.

2-Melt the coconut butter in the microwave until liquidy and mix in Swerve Confectioner’s, mint extract and food coloring. Divide into 12 muffin cups and put in freezer until just set.

3-Melt chocolate chips and the coconut oil in the microwave in 30 second increments until smooth. Divide the chocolate between the 12 muffin cups and return to freezer until set. Once frozen you can remove from the liners and store in an airtight container in the fridge or freezer.

Low Carb Red, White and Blue Berry Ice Cream Pie

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Serves 12

Calories 401

Carbs 10 grams

Protein 7 grams

Ice Cream Ingredients

2 cups heavy  cream

1 cup half and half

1/2 cup plain Greek yogurt

1/2 cup 4% cottage cheese

3 egg yolks

1/2 cup Swerve Confectioner’s Sweetener

1 Tablespoon  Vanilla Extract

1 Tablespoon  glycerin ( to make the pie easy to cut)

1 1/2 cups frozen mixed berries

No Bake Crust

2 cups almond flour

1/2 cup salted butter, melted

1/4 cup  almond butter

1/4 cup Swerve Confectioner’s Sweetener

Instructions

1. Combine all the ice cream ingredients (except  the berries) in a blender and process until smooth. Churn in an ice cream freezer.

2.Prepare the pie crust and chill.

3. After ice cream is ready, stir in berries. Spoon  into the pie crust and freeze the pie for 5-6 hours.

4. Remove the pie from freezer about 10 minutes before serving. Whip the heavy cream until stiff peaks form and mix in the sweetener and put on top of pie. Decorate with fresh berries and slice and serve.

 

 

Sugar Free Mock Wendy’s “Frosty”

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Yields 4 servings

Calories 168

Carbs 2.9 grams

Fat 16.9 grams

Protein 1.4 grams

Ingredients

1 1/2 c. Heavy Whipping Cream

2 Tablespoons unsweetened cocoa powder

3 Tablespoon Confectioner’s Swerve, (natural, 0 calorie sweetener)

1 teaspoon vanilla flavoring or extract

Pinch of salt

Directions

1- Combine all ingredients using a hand mixer and beat until stiff peaks form. Scoop mixture into a Ziploc freezer bag and freeze 30-35 minutes, until just frozen.

2-Cut tip off a corner of the bag and pipe into serving dishes.

Simple Crepes with Cinnamon Cream Cheese

My baby girl Molly shared her simple yet tasty Crepes recipe with me to share with our readers. These crepes are wonderful as a part of breakfast, or even as a mid day or evening snack. (My baby is 32 years old, but she will always be my baby girl!)

Some folks believe that by cutting sugar from their diet, they are depriving themselves. At David’s Way, while we promote not consuming sugar, we do not condone depriving yourself. Which is why we put out tried and true, healthy and delicious sugar free recipes that are inexpensive and easy to prepare.

This recipe serves 4

248 calories

18.9g carbs, 3.3g fiber, 15.6g net carbs

14.9g fat

10.2 g protein.

Crepes

  • 2/3 cup whole wheat flour
  • 1/3 cup almond flour
  • 1/2 cup milk
  • 1/2 cup water
  • 2 eggs
  • 1/4 tsp salt

Filling

  • 3 ounces cream cheese
  • 1 tbsp Swerve Confectioners (erythitol)
  • 1/2 tsp cinnamon
  1. Mix dry ingredients together.
  2. Mix wet ingredients separately.
  3. Blend dry and wet ingredients together in a blender or with a whisk until all lumps are gone.
  4. Add more milk if the batter is not thin enough.
  5. Use about 1/4 cup batter for every crepe. Cook on medium high heat on a grease non-stick skillet. If you rotate the skillet, the batter should spread thinly into the shape of a crepe. Cook 2 to 3 minutes, then flip and cook for another minute or two.M
  6. Mix cream cheese, Swerve confectioners and cinnamon together, spread on your crepes.
  7. Roll or fold your crepes and enjoy.

Low Carb Sugar Free Vanilla Coconut Ice Cream

Serves 4

Calories 45

Protein 1 gram

Carbohydrates 1 gram

Fat 5 grams

2 cups full fat canned coconut milk

1/3 cup Swerve granulated sweetener ( you may add more to taste)

1/8 teaspoon salt

1 1/2 teaspoon pure vanilla extract

(You may use the seeds from a vanilla bean or vanilla bean paste if you prefer)

Stir til smooth and pour into ice cream freezer and freeze according to the manufacturer’s instructions.

Sugar Free Chocolate Banana-Nut Parfait

This low calorie sugar free treat is a much healthier alternative to ice cream being as there is no refined sugar within it, and it is not a processed food. The bananas are high in potassium and fiber, additionally, they are an excellent source of complex carbohydrates which our bodies need for fuel. The macadamia nuts are a good source of fiber, Vitamin B6, they’re loaded in minerals and are a good source of mono-unsaturated fats which are good for lowering cholesterol. The coconut cream is rich in cancer fighting lauric acid.

This is a healthy post work out treat you can enjoy at any time of the year. To our Weight Watcher’s readers, you will find this treat to be high in points, however this is largely because of the content of healthy fats which our bodies actually do require for proper absorption of nutrients in the foods we consume.

This recipe serves 4

278 calories and 12 points for Weight Watcher’s

27.7g carbs, 19.7g fat, 2.4g protein, and 5.6g fiber

  • 1/2 cup coconut cream*
  • 2 medium bananas, sliced
  • 1/2 cup toasted-chopped macadamia nuts
  • 1/4 cup unsweetened large coconut flakes, lightly toasted
  • 2 ounces sugar free dark chocolate, melted and cooled slightly
  1. If coconut cream is very firm, let stand at room temperature for 10 to 15 minutes to soften slightly. In a medium chilled bowl, beat coconut cream with an electric mixer on high speed until cream is light and fluffy.
  2. In four parfait glasses, or 8 ounce glasses with straight sides, divide half the banana slices, spoon half of the whipped coconut cream on top. Top with half of the nuts and coconut. Drizzle with half of the chocolate. Repeat layers once more and serve immediately.

*Note: Chill can of full fat coconut milk for a couple hours. Remove the top of the can. The coconut cream will have risen to the top and formed a solid layer. Use a spoon to scoop out the solid cream. Measure 1/2 cup to use.